Blueberry Pie With Lemon Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon grated lemon zest
• 2/3 cup shortening
• 1 tablespoon lemon juice
• 4 to 6 tablespoons cold water
• 4 cups fresh blueberries
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon zest
• Dash salt
• 1 to 2 teaspoons lemon juice
• 1 tablespoon butter

1. In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
2. Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate.
3. In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust.
4. Bake at 400u0b0 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

flour, salt, lemon zest, shortening, lemon juice, cold water, fresh blueberries, sugar, allpurpose, lemon zest, salt, lemon juice, butter

Taken from www.tasteofhome.com/recipes/blueberry-pie-with-lemon-crust/ (may not work)